Histochemical studies on protein and fat in cheese and butter
2002
Naganawa, T. (Japan Dairy Technical Association, Tokyo) | Watanabe, K. | Kanzaki, B. | Ohta, T. | Abukawa, K. | Hosono, A. | Yamaguchi, T.
The microstructure of protein and fat in Camembert, Gouda, Mascarpone, Cream Cheese and Butter purchased from the commercial sources was elucidated by a histochemical method combined with Acrolein-SchifF reaction and Oil red O staining. The protein particles and fat globules were finely identified by their differential stainability. The double staining method is reliable for evaluating the distribution of protein and fat in the section of various milk products like cheese and butter. Therefore, the present method is available for making good judgment on imported High Fat Cream Cheeses, which belong to the group of natural cheese or dairy spread.
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